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America’s Healthy
Cooking Teacher

Veggie Vichyssoise

This plant-based take on a classic…and classy French soup is a lovely way to begin a special occasion feast.

Makes 4-5 servings

Ingredient List: 

2 tablespoons avocado oil
2 small/medium leeks, split lengthwise, rinsed free of dirt, diced
1 small yellow onion, diced
2 cups thinly sliced peeled potatoes
2 cups spring or filtered water
1 ½ cups unsweetened organic almond or soy milk
Sea salt
Cracked black pepper
4-5 fresh chives, minced, for garnish

Step By Step Instructions: 

Place oil in a soup pot and sweat leeks and onions over medium heat until quite soft, but not browned, about 7 minutes. Stir in potatoes, water and milk, cover and bring to a boil. Reduce heat to low and simmer for 30 minutes. Season to taste with salt and pepper, keeping the flavor light. Simmer 5 minutes more to develop flavors. Transfer soup, by ladles to a food processor or blender and puree until smooth. Serve garnished with fresh chives.